Black Beans (See can recipe)

Prep Time: 5-10 minutes
Servings: 10
Cooking Time: 2-2 1/2 hours

1 lb of black beans
15-20 cups of water
1 1/2  Maggi chicken buoillons
1/4 teaspoon of freshly ground black pepper
1 ½ tablespoon of tomato paste
1 tablespoon of white vinegar
1/2 cup of olive oil
1 bay leave
Salt to taste
1 teaspoon of red pepper flakes (optional)

1 small onion
4 garlic cloves
1 teaspoon of oregano
3-5 twigs of cilantro
2-3 twigs of thyme or 1 teaspoon
3 aji gustosos (optional)

TIP: Soak overnight with to reduce cooking time and change water before cooking

TIP: Beans require a large amount of water to cook. Make sure it's soupy and runny while it's boiling and thicker when it's done

TIP: Add two tablespoon of oil to reduce foaming

Drain water and rinse

Place beans in large heavy bottom pot and add about 15-20 cups of water

Cook beans on medium to high heat for 2 hrs or until tender (after boiling for 1 hr, add about 15 cups of water)

Blend or chop the last 6 ingredients

In a large skillet, heat oil and saute chopped or herbal blend, black pepper and tomato paste for 1-2 minutes. Then add 1/2 cup of the beans juice. Stir for 1-2 minutes and pour into beans pot and stir

Add chicken bouillon and vinegar and cook for 15-20 minutes.

Serve with white rice